Here’s a cozy and creamy Old-Fashioned Rice Pudding — just like grandma used to make. It’s rich, lightly sweet, and spiced with a touch of cinnamon and vanilla.
🍮 Old-Fashioned Rice Pudding
Ingredients (4–6 servings)
¾ cup uncooked medium- or long-grain white rice
1 ½ cups water
2 cups whole milk (can sub half-and-half for creamier)
½ cup granulated sugar
2 large eggs, beaten
½ cup raisins (optional)
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg (optional)
Pinch of salt
1 tablespoon butter
Instructions
Cook rice:
In a saucepan, bring rice and water to a boil.
Reduce heat, cover, and simmer 15 minutes, until water is absorbed and rice is tender.
Make pudding base:
Stir in milk, sugar, and salt.
Cook uncovered over medium heat, stirring often, until thick and creamy (about 15–20 minutes).
Add eggs & flavoring:
In a small bowl, whisk eggs with a little hot rice mixture to temper.
Stir eggs back into saucepan.
Cook 2–3 minutes more, stirring constantly, until slightly thickened.
Finish:
Stir in butter, vanilla, cinnamon, nutmeg, and raisins (if using).
Serve warm or chilled.
✨ This pudding can be served warm with a sprinkle of cinnamon, or cold and thick after chilling in the fridge.
Would you like me to also share a baked version of rice pudding (creamier, custard-like, with a golden top)?